Directions:
- Cook the spaghetti according to the package directions. Meanwhile, with a vegetable peeler, shave the asparagus lengthwise into long ribbons. Add the asparagus to the pasta water during the last 2 minutes of cooking. Drain the spaghetti and asparagus and return them to the pot. Add the oil and hazelnuts; toss. Season with the salt and pepper; toss again. Divide the spaghetti among individual plates. With the peeler, shave the Parmesan over the top.Tip: To toast hazelnuts, place them on a baking sheet in a 350° oven until they're barely browned and fragrant, 7 to 12 minutes. To remove the skins, transfer the hot nuts to a large kitchen towel, fold one end over the nuts, and rub briskly.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2085.16 Kcal (8730 kJ) | ||
| Calories from fat | 877.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 97.53g | 150% | |
|---|---|---|---|
| Cholesterol | 19.28mg | 6% | |
| Sodium | 2603.52mg | 108% | |
| Potassium | 898.51mg | 19% | |
| Total Carbs | 260.77g | 87% | |
| Sugars | 1.18g | 5% | |
| Dietary Fiber | 1.88g | 8% | |
| Protein | 64.01g | 128% | |
| Vitamin C | 1.8mg | 3% | |
| Iron | 15mg | 84% | |
| Calcium | 495mg | 50% | |
| Amount Per 100 g | |||
| Calories | 430.73 Kcal (1803 kJ) | ||
| Calories from fat | 181.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.15g | 150% | |
|---|---|---|---|
| Cholesterol | 3.98mg | 6% | |
| Sodium | 537.81mg | 108% | |
| Potassium | 185.61mg | 19% | |
| Total Carbs | 53.87g | 87% | |
| Sugars | 0.24g | 5% | |
| Dietary Fiber | 0.39g | 8% | |
| Protein | 13.22g | 128% | |
| Vitamin C | 0.4mg | 3% | |
| Iron | 3.1mg | 84% | |
| Calcium | 102.3mg | 50% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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